Turmeric Free Whole30 Cilantro Lime Slaw
This crunchy, colorful slaw is the kind of side dish that quietly steals the show at the table. Two types of cabbage, julienned carrots, fresh cilantro, and scallion greens come together with a creamy avocado-lime dressing that's bright, tangy, and completely plant-based. The dressing gets its body from mashed ripe avocado whisked with fresh lime juice and olive oil — no dairy, no mayo, just clean, bold flavor. A touch of cumin adds warmth and depth without leaning on any spices that might be off the table for sensitive eaters. The jalapeño is optional, so you can dial the heat up or down depending on your crowd. A short 10-minute rest before serving lets the cabbage soften just enough to soak up all that citrusy dressing, making every bite taste more cohesive and satisfying. It's the kind of recipe that works as a taco topper, a cookout side, or an easy weeknight addition you'll keep coming back to.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, julienned or coarsely grated
- ½ cup fresh cilantro leaves, roughly chopped
- 3 scallions (green tops only), thinly sliced
- 1 jalapeño, seeded and finely minced (optional)
For the dressing
- 1 ripe avocado, pitted and flesh scooped out
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Combine the green cabbage, red cabbage, carrots, cilantro, scallion greens, and jalapeño (if using) in a large mixing bowl and toss to distribute evenly.
- 2
In a small mixing bowl, mash the avocado flesh with a fork until smooth with no large lumps remaining. Whisk in the lime juice, olive oil, cumin, salt, and black pepper until the dressing is cohesive and pourable — it should be thick enough to coat a spoon but thin enough to drizzle.
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